I made this cake the other day and it was absolutely delicious. It would probably also taste great with strawberries. This is the recipe:
35g soft butter, 35g sugar, 1 egg yolk, 70g flour – knead together until smooth, wrap in foil and rest in fridge for 1/2 hour
Preheat oven to 400 F (200 C)
Roll crust out to fit a 10 inch ( 26cm) spring pan. Poke holes into crust with a fork and bake for 10 minutes.
Lower oven temperature to 360 F (180 C)
3 eggs, 75g sugar – beat in a stand-mixer on high for about 6 minutes until fluffy and light in colour, dust it with
75g flour – fold it in carefully
Spread 2 Tbsp of raspberry jam onto baked crust leaving the edges free, top with cake dough and bake in the oven for another 30 minutes.
Glaze it with jam while it is still warm and top it with about a pound of fresh raspberries. Using a large spoon drizzle Dr. Oetker’s Clear Glaze over the raspberries ( I used cranberry juice for the glaze)
Don’t forget the whipped cream!